Grammy's Kitchen · Meatloaf · Easy Turkey Meatloaf
One of 44 meatloaf recipes we measured
from cooking.nytimes.com
It ranks #4 of 44 for moistness among the meatloaf recipes we compared. 4,092 cooks on cooking.nytimes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 44.
| this recipe | typical | |
|---|---|---|
| egg | 7% | 11% |
| dairy | 0% | 7% |
| aromatics | 22% | 17% |
| sweetener | 22% | 19% |
| salt | 1% | 1% |
| liquid | 0% | 8% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Nonstick cooking spray | |
| 50 g | 1 large egg |
| 680 g | 1 1/2 pounds ground turkey (90 percent lean) |
| 170 g | 1 medium apple, cored and grated (6 ounces) |
| 150 g | 1 small yellow onion, finely chopped (1 cup) |
| 26 g | 3/4 cup seasoned panko bread crumbs |
| 11 g | 2 teaspoons Worcestershire sauce |
| 3 g | 1 teaspoon garlic powder |
| 8 g | 1 1/4 teaspoons kosher salt (such as Diamond Crystal) |
| 1 g | 1/2 teaspoon black pepper |
| 2 g | 1 teaspoon Italian seasoning (optional) |
| 136 g | 1/2 cup ketchup |
| 13 g | 1 tablespoon packed brown sugar |
| 5 g | 1 teaspoon vinegar (cider, distilled, or white or red wine) |
| 5 g | 1 teaspoon Worcestershire sauce |
| 1 g | 1/4 teaspoon black pepper |
Method: 4 steps, published by cooking.nytimes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I almost deleted this recipe when I saw it called for 1.5 pounds of ground turkey, pet peeve about this as I never see ground turkey except in 16 oz, occasionally 19.2 oz, got over it, used 2 pounds turkey, 99% since that was what they had in the store, 2 eggs” — a cook
“Been making turkey meatloaf for fifty years. Dice a small onion, sauté it in two tablespoons of olive oil. When softened add two cups of grated zucchini- can use large zucchini from the garden since it’s grated. Sauté six minutes. Add to one pound of ground tu” — a cook